| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/11/2023 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Standing Cold holding @ food service | 43.2 |
| Standing Freezer @ food service | 17.9 |
| Makeshift Unit @ food service | 40.4 |
| Walk in Cold holding unit @ food service | 42.2 |
| Standing Freezer #1 @ back | 21.1 |
| Standing Freezer #2 @ back | 18.3 |
| Standing Freezer #3 @ back | 16.7 |
| Open air cold holding unit @ retail | 40.9 |
| Open air cold holding unit @ retail-milk | 37.6 |
| Walk in Cold holding @ retail-drink | 44.1 |
| Ice cream freezer @ retail | 12.5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Scramble eggs @Standing Cold holding -food service | 41 | |
| sausage @ cooling | 43 | |
| corn dogs @ standing cold holding unit-food service | 41 | |
| chili @ hot holding | 167 | |
| hot dogs @ hot holding | 164 | |
| hamburger patty @ cooking | 191 | |
| hamburger patty @ hot holding | 144 | |
| chuck wagon @ hot holding | 178 | |
| corn dog @ hot holding | 178 | |
| dairy creamer @ self serve | 36.7 | |
| classic boiled peanuts @ hot holding self serve | 173 | |
| spicy boiled peanuts @ hot holding self serve | 174 | |
| raw ground beef @ walk in cold holding | 43 | |
| sliced ham @ walk in cold holding unit | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink | Hyp Quat |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 06,07 Hand Hygiene | in | 0 | |||
| 06,07 6 Hands Clean and Properly washed | in | 0 | |||
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Employee was observed to enter back into the food service area, did not wash their hands before placing on single use gloves on to engage in food handling and food preparation. | Priority (P) | 0 | |
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Employee was observed to place cutting board in sanitizer and the immediately removed the cutting boards and set on the draining board for drying. | Employee removed cutting board from drain board and re-submerged cutting board in the sanitizer for a 30 second contact time. | Priority (P) | 0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined | out | Sanitizer in sink basin was observed to be at 0 ppm during the inspection. | Person in charge manually add the sanitizer to the sink basin and sanitizer was rechecked at 200 ppm. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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